1/2 cup salted dry-roasted peanuts, finely chopped
4 tablespoons canola oil
Squash Ribbon Salad
1 pound zucchini
1 pound yellow squash
3 cups loosely packed arugula
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Salt and pepper to taste
Instructions
1. Place each chicken cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
2. Place flour in a shallow dish. Place eggs in another shallow dish. Stir together panko, peanuts, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third shallow dish. Dredge chicken in flour, dip in eggs, and dredge in panko mixture, pressing to adhere.
3. Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden brown. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Place on a wire rack in a jelly-roll pan. Keep warm in a 200° oven. Repeat procedure with remaining chicken and canola oil. Serve with Squash Ribbon Salad.
Preparation
Squash Ribbon Salad
Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. Toss together zucchini, squash, arugula, parsley leaves, lemon juice, and olive oil. Add salt and pepper to taste.
Originally Submitted
11/11/2013
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